"A man seldom thinks with more earnestness of anything than he does of his dinner."
Samuel Johnson (1709-84), English author, lexicographer.
This is one of many recipes I obtained from a great
friend and cook herself. Her Italian heritage definitely shows through
in this recipe for Pesto. Pesto is one of the dishes that if not made
correctly could turn people off from it forever. This recipe is perfect.
Preparation Time: 1 hour Serving Size: 4
2 cups fresh basil leaves, packed
1/4 cup pine nuts (pignoli)
2 cloves garlic
1/2 cup olive oil
1 cup Pecorino Romano cheese, freshly grated*
2 teaspoons hot water*
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images.
Add pine nuts and garlic to food processor and chop. Add
basil leaves and oil and process until smooth. (May be
equally divided and frozen at this point.) Remove from
processor into a work bowl and add Romano cheese and hot
water. Stir to combine. Mix with cooked cheese-filled
tortellini or even better, sun–dried tomato ravioli.
* If dividing, use only 1/2 cup of Pecorino Romano and 1
teaspoon hot water for each half. Frozen pesto thaws quite
quickly at room temperature.